Food serving tray with cooling chamber

ABSTRACT

A food serving tray including a base which includes a substantially flat serving area, wherein the serving area is bounded by a raised perimeter arranged about the serving area, a cooling chamber located directly below the serving area, wherein the cooling chamber is operatively arranged for holding water to be frozen into ice for cooling an item placed on the serving area, a cover operatively arranged to engage over the raised perimeter about the base, and a fill hole for filling the cooling chamber with water.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit under 35 U.S.C. §119(e) of U.S. Provisional Application No. 60/931,074, filed May 21, 2007.

FIELD OF THE INVENTION

The invention broadly relates to serving trays, more specifically to serving trays with cooling chambers, and even more particularly to stackable serving trays with cooling chambers.

BACKGROUND OF THE INVENTION

The food service industry has always concerned itself with getting its customers the highest possible quality food in the most efficient way possible. Restaurants, caterers, grocery stores, and individuals alike often encounter situations where a typical refrigerator or similar refrigeration means is not available, but food is required to be kept cold in order to maintain the food's freshness and quality.

Of particular concern is the case of serving food samples, such as in a grocery store, because the customers sporadically take samples over an extended period of time. Consumers are simply not pleased if the food they receive has become rotten, warm, spoiled, or otherwise aesthetically unattractive. In this scenario, the food samples must be sitting ready for customers, potentially for several hours. One could go back and forth between the sampling station and a refrigerator numerous times during the course of the day to constantly replace the food samples, but this is not a very efficient solution to the problem.

It may also be necessary to prepare the food ahead of time, such as where a large number of people must be served simultaneously. Even if, in such a case, food were prepared ahead of time and kept refrigerated, it then must all be moved onto trays for serving, and the food which is transferred to the trays first will not be as fresh or appetizing as the food which is transferred just prior to delivery. Lastly, as is often the case in catering, food may need to be prepared in one location, and then delivered to a second location which is not in close proximity to the first location.

Thus, there is a need for a serving tray that can efficiently and reliably transport or display prepared food over a long period of time while maintaining the freshness and quality of the food by keeping it sufficiently cooled. There is a further need for a serving tray with the aforementioned properties that is stackable so it is suitable for efficient use in large quantities, as in a commercial or industrial setting.

BRIEF SUMMARY OF THE INVENTION

The current invention broadly comprises a food serving tray including a base which includes a substantially flat serving area, wherein the serving area is bounded by a raised perimeter arranged about the serving area, a cooling chamber located directly below the serving area, wherein the cooling chamber is operatively arranged for holding water to be frozen into ice for cooling an item placed on the serving area, a cover operatively arranged to engage over the raised perimeter about the base, and a fill hole for filling the cooling chamber with water. In a further embodiment, the food serving tray includes a plurality of ribs operatively arranged inside the cooling chamber for evenly distributing the ice throughout said cooling chamber.

In one embodiment the food serving tray includes a substantially S-shaped cross-sectional bend, wherein the bend is operatively arranged to straighten out for accommodating an increase of volume within the cooling chamber as the water expands during freezing. In another embodiment, a bottom of the cooling chamber includes an upwardly sloped section, wherein the upwardly sloped portion is operatively arranged to flex downward for accommodating an increase of volume within the cooling chamber as the water expands during freezing. In yet another embodiment, the food serving tray includes a plurality of feet protruding from the base for supporting the serving tray. In a further embodiment the cover includes a plurality of slots operatively arranged for engaging with the feet, so a first serving tray is stackable with a second serving tray by engaging the cover of the first tray with the feet of the second tray.

In one embodiment, the cover includes a stabilizing means operatively arranged for enabling said tray to be stackable by engaging a bottom of a first tray with the stabilizing means on a cover of a second tray. In another embodiment, the cover is engagable with a bottom of the cooling chamber. In yet another embodiment, the food serving tray further includes a shoulder located about the base for matingly engaging with the cover when the cover is placed on the base. In yet another embodiment, the tray is fabricated from a resilient material for minimizing any permanent deformations in the tray caused by repeated freezing and thawing of the water in the cooling chamber.

BRIEF DESCRIPTION OF THE DRAWINGS

The nature and mode of operation of the present invention will now be more fully described in the following detailed description of the invention taken with the accompanying drawing figures, in which:

FIG. 1 is a perspective view of a serving tray including a base and a cover;

FIG. 2 is a perspective view of the base shown in FIG. 1;

FIG. 3 is a perspective view of the serving tray shown in FIG. 1, with the cover engaging with the bottom of the base;

FIG. 4 is a perspective view of the serving tray shown in FIG. 1, with the cover engaged with the bottom of the base;

FIG. 5 is a perspective view of the as arranged in FIG. 4 with a representative piece of food present on a serving area of the tray;

FIG. 6 is a top view of the serving tray shown in FIG. 1;

FIG. 7 is a top view of the base shown in FIG. 2;

FIG. 8 is a cross-sectional side view of the serving tray taken generally along the line 8-8 in FIG. 6;

FIG. 9 is a cross-sectional side view of the base taken generally along line 9-9 in FIG. 7;

FIG. 10 is an enlarged view of the circled area in FIG. 8 illustrating the cover engaging with base;

FIG. 11 is a perspective view of a second embodiment serving tray;

FIG. 12 is a perspective view of the base of the serving tray shown in FIG. 11;

FIG. 13 is a cross-sectional view of the serving tray in FIG. 11;

FIG. 14 is a cross-sectional view similar to that of FIG. 13, with a cover of the serving tray engaged with the bottom of a base of the serving tray;

FIG. 15 is a perspective view of a top half of the base shown in FIG. 11; and,

FIG. 16 is a perspective view of a bottom half of the base shown in FIG. 11.

DETAILED DESCRIPTION OF THE INVENTION

At the outset, it should be appreciated that like drawing numbers on different drawing views identify identical, or functionally similar, structural elements of the invention. While the present invention is described with respect to what is presently considered to be the preferred aspects, it is to be understood that the invention as claimed is not limited to the disclosed aspects.

Furthermore, it is understood that this invention is not limited to the particular methodology, materials and modifications described and as such may, of course, vary. It is also understood that the terminology used herein is for the purpose of describing particular aspects only, and is not intended to limit the scope of the present invention, which is limited only by the appended claims.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this invention belongs. Although any methods, devices or materials similar or equivalent to those described herein can be used in the practice or testing of the invention, the preferred methods, devices, and materials are now described.

Referring now to the figures, FIGS. 1-6 show serving tray 10 with cover 15 and base 20. FIG. 1 shows base 20 with cover 15 in a configuration which would typically be used for transporting or storing the food; that is, the cover is placed over the base for protecting the food. In some embodiments, a stabilizing means is included, such as protrusions 17 shown in FIGS. 1 and 2 located in the four top corners of cover 15. Protrusions 17 allows for any number of serving units 10 to securely and detachably stack on each other by engaging protrusions 17 with the bottom of base 20. Stabilizing means in other embodiments could be a depression, groove, or other similar structure operative arranged to ensure the bottom of a first serving tray 10 can securely, but detachably, engage with the cover of a second serving tray 10. It should be appreciated that cover 15 does not need to be flat, nor does it need to be stackable with other trays. The cover could, for example be domed, angled, conical, or any other design as desired.

FIG. 2 shows serving tray 10 with cover 15 removed from base 20. In the shown embodiment serving area 24 can be seen on base 20 surrounded by outer edge 23 and outer wall 22. Outer brim 25 is also illustrated protruding from outer wall 22, and preferably has a slightly curved shape, as shown. Base 20 has water fill holes 26 and air flow holes 27. In the shown embodiment the holes 26 and 27 are located in outer edge 23.

The serving tray seen in FIGS. 1 and 2 can be rearranged as shown in FIGS. 3, 4 and 5. In this new arrangement, cover 15 is turned upside-down so that the bottom of the tray can sit inside the cover by resting on shoulder 16, which is located on the inner edge of cover 15. Since this is just a rearrangement of base 20 and cover 15, the other elements of the tray remain as previously described. FIG. 5 additionally shows representative piece of food 21 located in serving area 24 of base 20. It should be appreciated, of course, that any type of food that requires cooling can be served on the current invention tray. Furthermore, the tray is intended for serving foodstuffs, but the tray can similarly be used to keep non-edible items cold.

FIG. 6 shows a top view of serving tray 10 with cover 15 attached to base 20, with the base not visible underneath cover 15. FIG. 7 shows just base 20 without cover 15. The dotted lines on FIG. 7 represent a grid of ice position retainers, or ribs, 31 which are located underneath serving area 24.

FIG. 8 shows a cross-sectional view of the serving tray 10 taken along line 8-8 in FIG. 6. The cover is contoured so that it matingly engages against outer brim 25 on the base. In the illustrated embodiment, outer edge 23 of serving area 24 is shown angled upwards until it joins outer wall 22 of base 20. Outer wall 22 of base 20 extends above serving area 24 to ensure that any food 21 placed on base 20 will be contained. Cooling chamber 30 can be seen located below serving area 24. Each water fill hole 26 and air flow hole 27 is located in angled edge 23. Water fill holes 26 allow for cooling chamber 30 to be filled with or emptied of water. Water fill holes 26 and air flow holes 27 are preferably located so that no water can spill back out during normal use of serving tray 10. Additionally water fill holes 26 and air flow holes 27 may be plugged while serving tray 10 is in use to ensure no water is spilled. Ribs 31 are shown positioned in cooling chamber 30 protruding down from the top of the tray.

FIG. 9 shows a cross-sectional view taken along the line 9-9 in FIG. 7. Serving tray 10 is shown in the same arrangement as previously discussed with respect to FIGS. 3, 4, and 5. This arrangement creates air pocket 33 below cooling chamber 30 of base 20. Once the cooling chamber is filled with water and frozen, it will form a volume of ice 32. Since ice 32 will inevitably melt in cooling chamber 30, retainers 31, extending down from the top of cooling chamber 30, will act to keep ice 32 evenly distributed throughout chamber 30 while the ice melts. Air pocket 33 created between cooling chamber 30 and a table, countertop, or other surface (not shown) does not allow the direct transfer of heat between the table or countertop and cooling chamber 30. As is known in the art, conduction is much more efficient than natural convection, so under ordinary conditions the air pocket will keep the table warmer and cooling chamber 30 colder, and therefore the tray is potentially able to keep the food fresher for longer. Furthermore, the cover in this arrangement will collect any condensation which forms on the outer surface of the cooling chamber, so that the area surrounding the tray does not get wet.

FIG. 10 shows a close up of cover 15 engaging with base 20 in a preferred embodiment. Shoulder 16 located on the inner edge of cover 15 is shown resting on outer wall 22. Outer brim 25 on base 20 is shown engaging with cover 15 so that the contacting surfaces of cover 15 and brim 25 are flush. These aspects provide a better seal for keeping in cold air and maintaining the food at a lower temperature for a longer period of time.

FIGS. 11-16 show a second embodiment of food serving tray, generally designated as food serving tray 100. Specifically, in FIGS. 11 and 12 it can be seen that the tray includes cover 115 and base 120. Cover 115 and base 120 perform similar functions to and share some structural similarities with cover 15 and base 20, but provide some advantages over the first embodiment serving tray 10, as will be described infra. It can be also seen that cover 115 includes slots 117 located proximate to each of the four corners of the tray.

Base 120 is shown in FIG. 12. It can be seen that serving area 124 is bounded by lip 122. Thus, lip 122, like outer wall 22, is a raised perimeter about the serving area. Also similar to outer wall 22, the lip generally ensures that food stays contained on serving area 124. Lip 122 also partially engages with cover 115 to close the serving tray. Fill hole 126 is shown on the outer portion of the base enables cooling chamber 130 (not shown in this Figure) located under serving area 124 to be filled with water. Base 120 is supported by feet 118 located substantially at each corner of the tray. Referring now to both FIGS. 11 and 12, feet 118 are shaped so that they are engagable with slots 117 in cover 115. Thus, it should be understood that the feet of a first serving tray can engage with the slots in the cover of a second serving tray, thus making the serving trays securely, yet removably stackable on each other. In the shown preferred embodiment, base 120 is manufactured from top half 120A and bottom half 120B. The two halves are then secured together, such as by welding, proximate to shoulder 128. Shoulder 128 matingly engages against cover 115 when the tray is closed. The structure of base 120, particularly the ribs in the cooling chamber, is difficult to fabricate in only a single piece.

FIG. 13 is a cross-sectional view of food serving tray 100 similar to the view shown of the first embodiment tray in FIG. 8. Cover 115 can be seen engaged with base 120 and resting on shoulder 128. It can be seen that cooling chamber 130 is located directly below serving area 124. Like the first embodiment of serving unit, the cooling chamber is arranged to be filled with water, then when the tray is chilled, the water freezes inside the cooling chamber. Thus, the purpose of cooling chamber 130 is substantially similar to the purpose of cooling chamber 30; that is, to keep food placed on the serving tray fresh and cold. Feet 118 can be seen located below the base.

As shown in FIG. 13, cooling chamber 130 in the second embodiment serving tray includes ribs 131 protruding down from the top of the cooling chamber, as well ribs 132 protruding up from the bottom. The additional ribs included in the second embodiment, with respect to the first embodiment, provide for more effective ice distribution and therefore more uniform freezing, as well as more structural strength and rigidity in base 120. Specifically, by partitioning the ice into smaller units, as defined by the ribs, the ice freezes more uniformly, so that no substantial bulges form in the ice, and therefore there is less noticeable warping. The reduction in distortion is particularly important for serving area 124, which should remain as horizontally flat as possible to ensure that food does not roll, tumble, or slide around when placed on the base. Feet 118 ensure that the serving tray will remain stable and level even if the bottom the cooling chamber becomes distorted from the ice in cooling chamber 130.

FIG. 14 shows a cross-sectional view similar to that of FIG. 13, but with cover 115 engaged on the bottom of base 120. It can be seen that the cover engages with the bottom of shoulder 128. Similar to the description made with respect to FIG. 9, this arrangement of the serving tray is generally used when the tray is in use, and food is being presented. In this embodiment, the tray rests on feet 118, so the bottom of the tray does not come into direct contact with the table or countertop on which the tray rests. Therefore, it is unnecessary for the cover to create an air pocket below the cooling chamber. However, by being engagable with the bottom of the base, the cover has a convenient location to be stored while not in use, and the cover may also act as a drip pan, and catch any condensation that forms on the outside of the tray proximate to the cooling chamber.

The portion of top half 120A of base 120 that forms the ceiling of cooling chamber 130 is shown in FIG. 15. The general arrangement of ribs 131 is shown. It should be appreciated that ribs 132 located directly below ribs 131 in the cooling chamber are generally arranged in a similar grid-like pattern, extending up from the bottom of the cooling chamber. In the shown preferred embodiment ribs 131 are arranged in a five by seven grid of squares, while ribs 132 are arranged in a five by six grid of squares. It should be appreciated that other embodiments may vary the number, location, thickness, and arrangement of the ribs.

It has been found that fill hole 126 should be positioned so as to enable access to cooling chamber 130 at the highest location feasible, so that the cooling chamber can be filled with as much water as possible. That is, there is preferably no air left in the cooling chamber after it has been filled with water. It has been found that completely filling the chamber with water enables the tray to cool food more efficiently because there is more direct contact between the ice and the bottom of the serving area. Also, if the fill hole is plugged after only partially filling the cooling chamber with water, the air remaining in the chamber will be compressed as the water expands during freezing, which could result in damage to the tray.

However, despite the improved cooling performance of the tray, completely filling the tray with water will obviously create a large amount of distortion as ice expands into the walls of the cooling chamber. Thus, serving tray 100 includes several aspects to address the issue of volumetric expansion of water freezing, as can be seen by examining FIGS. 13-16. Bottom 120B of the cooling chamber has a cross-sectional profile that includes a bend which resembles an S rotated 90 degrees, namely S-bend 150. Thus, as the ice expands, S-bend 150 deflects and partially straightens out to increase the volume of the cooling chamber. By straightening out and increasing the volume of the cooling chamber, S-bend 150 enables the cooling chamber to accommodate for the increase of volume inside the cooling chamber due to ice formation.

Likewise, the bottom of the cooling chamber can be seen sloping slightly upwards towards the center of the bottom of the chamber. In a preferred embodiment, as shown in FIG. 16, this is accomplished by four trapezoidal sections 154A-154D sloping upwards towards a flat rectangular center section 156. Like S-bend 150, the sloping sections 154A-154D can flex, and will be forced downwards so that they straighten out, thus increasing the volume of the cooling chamber. As a result, the sloped sections 154A-154D help accommodate for the increase in volume due to expansion of water during freezing. It should be appreciated that in another embodiment the bottom of the cooling chamber may have some degree of concavity or be otherwise curved to provide a similar effect as sections 154A-154D in the shown embodiment.

In the preferred embodiment the serving tray is made primarily from a resilient plastic, such as polypropylene. Polypropylene is preferred because it demonstrates good fatigue strength, has good sanitary properties, and it can easily be made in a variety of shapes and colors, but it should also be appreciated that other materials which exhibit some or all of these attributes could also be used. Fatigue strength is particularly important, because the serving tray is designed to be filled with water, which is then frozen. As is known in the art, water expands during the freezing process, and therefore, the tray will undergo deformation each time the water it holds expands during freezing. It is important for the tray to be able to not only temporarily withstand these repeated freeze-thaw cycles, but also to withstand any permanent warping or deformation.

It should be appreciated that the various aspects and elements included in the first and second embodiments, serving trays 10 and 100, respectively, could be selectively rearranged or combined to create further embodiments of serving trays which are all also within the scope of the present invention.

Thus, it is seen that the objects of the present invention are efficiently obtained, although modifications to the invention should be readily apparent to those having ordinary skill in the art, which modifications are intended to be within the spirit and scope of the invention as claimed. It also is understood that the foregoing description is illustrative of the present invention and should not be considered as limiting. Therefore, other embodiments of the present invention are possible without departing from the spirit and scope of the present invention. 

1. A food serving tray comprising: a base which includes a substantially flat serving area, wherein said serving area is bounded by a raised perimeter arranged about said serving area; a cooling chamber located directly below said serving area, wherein said cooling chamber is operatively arranged for holding water to be frozen into ice for cooling an item placed on said serving area; a cover operatively arranged to engage over said raised perimeter about said base; and, a fill hole for filling said cooling chamber with water.
 2. The food serving tray recited in claim 1 further including a plurality of ribs operatively arranged inside said cooling chamber for evenly distributing said ice throughout said cooling chamber.
 3. The food serving tray recited in claim 1 wherein a bottom of said cooling chamber includes a substantially S-shaped cross-sectional bend, wherein said bend is operatively arranged to straighten out for accommodating an increase of volume within said cooling chamber as said water expands during freezing.
 4. The food serving tray recited in claim 1 wherein a bottom of said cooling chamber includes an upwardly sloped section, wherein said upwardly sloped section is operatively arranged to flex downward for accommodating an increase of volume within said cooling chamber as said water expands during freezing.
 5. The food serving tray recited in claim 1 further comprising a plurality of feet protruding from said base for supporting said serving tray.
 6. The food serving tray recited in claim 5 wherein said cover includes a plurality of slots operatively arranged for engaging with said feet, so a first serving tray is stackable with a second serving tray by engaging said cover of said first tray with said feet of said second tray.
 7. The food serving tray recited in claim 1 wherein said cover includes a stabilizing means operatively arranged for enabling said tray to be stackable by engaging a bottom of a first tray with said stabilizing means on a cover of a second tray.
 8. The food serving tray recited in claim 1 wherein said cover is engagable with a bottom of said cooling chamber for creating an air pocket below said cooling chamber.
 9. The food serving tray recited in claim 1 further including a shoulder located about said base for matingly engaging with said cover when said cover is placed on said base.
 10. The food serving tray recited in claim 1, wherein said tray is fabricated from a resilient material for minimizing any permanent deformations in said tray caused by repeated freezing and thawing of said water in said cooling chamber. 